[Sca-cooks] Chicken broth

[Robin Carroll-Mann]

On 8 Dec 2002, at 13:57, Phil Troy/ G. Tacitus Adamant wrote:

> Standard industrial proportions call for approximately one pound
> meaty bones (such as backs, necks, wingtips, etc.) per quart of
> finished stock. My butcher (the good one, the one I go to for the
> hard jobs) sells 5-lb. bags of backs and necks for very little. He
> used to give them away for free, but if you need them in quantity,
> some small fee might be needed just to be sure he has them when you
> need them, which is why I order them and there is an associated fee.
> What, maybe 39 cents a pound or something?

Hmmmm..... my local supermarket has leg quarters for 39 cents/lb
right now.  How much meaty parts per quart of stock does one
need?


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net